I love meat floss; you’ll understand why I can’t get enough of it when you take a bite. The shredded meat’s savory, slightly sweet taste and fragrant spices are irresistible. Its fluffy and cottony texture will leave you speechless when it melts in your mouth, leaving you with a satisfying crunch. It’s quite easy to …
It has been a long time since I made Chinese walnut cookies. My cousin from Hong Kong visited us last week and brought us some, and our family finished all in no time. After taking a bite, it suddenly evoked my memory of the taste of these beautiful cookies. So making some instead of getting …
Prawn crackers (shrimp chips) are the classic Chinese appetizer everyone loves. It is a popular item that serves as snacks during Chinese New Year and is also widely served in some Chinese restaurants before meals in some western countries. Called keropok in Malaysian and krupuk udang in Indonesia, these cracky equivalents to potato chips are …
Cucur udang is the Malaysian version of prawn fritters, hugely popular street food that you can find at Pasar Malam (night markets), Ramadhan bazaars, and hawker stores. It has a crunchy exterior when fresh from the wok, with a soft interior filled with various vegetables. When frying, the prawns are usually placed on top and …
Crispy fried shallots are a must-have condiment in most Asian families. It adds crispness, aroma, and flavor to almost every dish, ranging from Ipoh shredded chicken noodles, fried noodles, fried rice, and congee. Although fried shallots are sold at most Asian grocery stores, it is easy to make them yourself. Below is my recipe for …
Samosa is a flaky, crispy, and delicious Indian snack. It is made with a pastry stuffed with spiced potato filling and wrapped to form a perfect pyramid, then deep-fried to golden. You can find these little fried parcels in cafes, restaurants, even street food stores. I like samosa as that is my go-to teatime snack …
This article is most useful for beginners who prepare tempura batter while looking for relevant information on the internet. I have been working in the restaurant for over ten years, but this is the first time I try my hand to make my favorite Japanese snack, tempura. I finally worked past the steeped learning curve …
Bak Kwa (肉干, rou gan) is the Chinese version of pork jerky, made with thinly sliced or minced pork, seasoned with soy sauce and sugar, and grilled over charcoal with an open fire. Bak Kwa, pronounced in Hokkien, is my favorite snack, especially during Chinese New Year. The idea of making bak kwa (Chinese pork jerky) …
Youtiao (油条) is a hugely popular Chinese street food, a deep-fried breadstick crispy outside with a spongy interior. It is commonly served with soybean milk or porridge and has a universal appeal to everyone regardless of race and origin. Youtiao is sold everywhere down the street, wherever there is a large Chinese population. If you …
Castella (Kasutera カステラ) catches my attention when I realize that it is a cake made with bread flour. So is it a cake or bread? The Portuguese merchants introduced castella to Japan in the 16th century. It is derived from a Portuguese recipe Pão de Ló. Since it is also called Pão de Castela, meaning …